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Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with semiya payasam ingredients cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam Recipe is the easiest of all payasam / kheer and could be made in minutes with the commonly available ingredients at home. Semiya Payasam is presented here regular & custard powder added version with step by step pictures and video.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients
1 cup vermicelli semiya
1 and 1/2 cups water
4 cups milk
1/2 cup sugar
1/4 tsp cardamom powder
15 nos cashews
1 tbsp raisins
Instructions
Heat 2 tsp ghee, add 12-15 nos cashews.
Fry until golden, remove to a plate and set aside.
Add 1 tbsp raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.
Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.
Roast until reddish golden. Transfer to another plate and set aside.
Boil 1 and 1/2 cup water until rolling boil.
Now add roasted vermicelli to it. Give a quick mix.
Cook covered until 85% done it may take just 2-3 mins so keep an eye.
Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.
Simmer 3-5 mins. Switch off. Vermicelli is 3/4th done.
Now add boiled milk. Cook for 2 mins.
Add 1/2 cup sugar to it. Give a quick mix.
Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.
Add 1/4 tsp cardamom powder, fried cashews and raisins.
Give a quick mix and switch off. Enjoy Semiya Payasam!

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